Homemade No Yeast Bread

What to Expect from Bread Without Yeast

Because this bread relies on baking soda instead of yeast, it bakes up with a golden crust and a moist, tight crumb. It won’t be airy or bouncy like traditional sandwich bread… and it’s not meant to be. If you’re craving something tall and fluffy, try my soft homemade dinner rolls instead.

So before we dive in, here are a few things worth knowing so you’re not surprised:

• No Rise Here: This is an updated spin on my Irish Soda Bread so it will not rise. I repeat: It will not rise! So what you see when you put it in the oven is basically what you’ll see when you pull it out of the oven.
• Density At Its Finest: This is a moist, dense, hearty loaf. The texture will not resemble the light and fluffy sandwich breads you may be accustomed to.
• Toast It Up: This bread is great warm out of the oven, but I’m a firm believer in taking it a step further and always toasting it before digging in.

So let’s talk ingredients… this no yeast bread uses just five simple pantry and fridge staples. And while the list is short, each one plays a specific role. Because when you’re working without yeast or eggs, structure and chemistry matter more than ever.

• Flour: All-purpose flour is my go-to, but this recipe is pretty flexible. Bread flour and gluten-free flour both work great. Whole wheat works too, but the loaf will be a bit denser and heartier, and you may need to add a splash more liquid to bring the dough together. I haven’t tested this with self-rising flour, so I can’t guarantee the results—if you try it, let me know!
• Baking soda: Our leavening agent since we’re skipping the yeast entirely. Baking soda needs an acid to activate, which is why buttermilk is in this recipe. Don’t swap in baking powder; you’d need so much of it to get any lift that you’d end up with a bitter, chemical aftertaste.
• Salt: For flavor. If you’re using table salt, use a little less since it’s finer and more concentrated.
• Buttermilk: Doing double duty here: it activates the baking soda AND adds richness and a slight tang to the loaf. No buttermilk on hand? Scroll down, I’ve got you covered with an easy DIY buttermilk substitute that works just as well.
• Butter: Melted and slightly cooled. We use 2 tablespoons in the dough and save the last tablespoon for brushing the top before baking for a golden crust. I prefer unsalted butter, but use whatever you have on hand. You can substitute olive oil in a pinch, but the flavor won’t be quite as rich and you’ll lose that buttery crust on top (which, trust me, you don’t want to lose!).

This basic recipe will yield a regular ol’ loaf of bread without yeast (meaning no flavorings or seasonings), but I’ve shared my favorite flavor variations below.

This is genuinely one of the easiest bread recipes out there. Whisk the dry ingredients together, then stir in the buttermilk and 2 tablespoons of melted butter just until combined. The dough will look shaggy and slightly sticky.

Turn the dough onto a floured surface and knead it a maximum of 8 times. Don’t overwork it. Overworking the dough develops too much gluten, which can make the loaf tough instead of tender.

Shape it into a 6-inch domed round and transfer it to a parchment-lined baking sheet. Using a sharp knife, score an X about ¾ inch deep across the top. This helps the center bake through.

Brush the top with the remaining melted butter, then bake at 375°F for about 35 minutes, until the outside is golden brown and the loaf sounds hollow when tapped on the bottom.

My 4 Favorite Flavor Variations

The plain loaf is absolutely delicious, but I’ve developed four variations that are seriously worth trying:

• Plain
• Everything Seasoning
• Parmesan-Black Pepper
• Cinnamon-Raisin

Once you whip up a loaf (or four), don’t just stop there! Soda bread makes for fantastic grilled cheese, as well as homemade croutons and even bread pudding.

Toast toppings are also endless! I like the below combos:

• Plain Bread toasted with butter, jam, cream cheese, peanut butter, Nutella, etc.
• Everything Seasoning Bread made into grilled cheese with cheddar, Swiss or gruyere cheese
• Parmesan-Black Pepper Bread toasted then slathered with butter and drizzled with honey
• Cinnamon-Raisin Bread toasted then slathered with unsalted butter

How to Store and Freeze This Bread

Since this is homemade bread without any preservatives, it’s best enjoyed within a day or two at room temperature.

If you want to freeze the bread, let it cool completely then wrap it very securely in plastic wrap. Pop the loaf into a sealable plastic bag then squeeze out as much air as possible before sealing the bag shut. Freeze for up to 2 weeks. To serve, thaw at room temperature and toast slices once thawed.